Glazed Donuts Recipe
Homemade Glazed donuts are fluffy, airy, and melt-in-your-mouth soft. Think of these as gourmet Krispy Kreme donuts.
We love homemade donuts and pastries from Baked Jelly Donuts to Italian Zeppole Donuts. If you are a fan of doughnuts, this Glazed Donut recipe is a must-try!
Homemade Donuts are the Best!
Making donuts is easier than you think with very little active time, and you’ll love the simple vanilla glaze. You can’t beat the flavor and texture of a donut that is still warm and super fresh.
These glazed donuts are so much more enjoyable than the ones at a donut shop because they are made from scratch and you are using real and natural ingredients (no shortening, or ‘hydrogenated soybean oil’). Plus, when you make them at home, you aren’t frying hundreds of batches in the same oil.
Ingredients for Glazed Donuts
- All-purpose flour – be sure to measure correctly. If you add too much, the donuts will be dense.
- Granulated sugar – we add just 1/4 cup for lightly sweet dough.
- Salt – balances the sweetness
- Instant Yeast – also called rapid rise, or quick-acting yeast and will make your dough rise faster.
- Milk – for the softest donuts, scald milk in a saucepan until it reaches 180˚F or is steaming then cool until it’s 115˚F before using.
- Egg yolks – we use yolks only for a richer and smoother dough.
Vanilla extract – adds flavor that compliments the glaze
The secret to the Fluffiest Donuts
The secret to the fluffiest homemade donuts is in using scalded milk. I’ve tested both ways and the old-fashioned method of using scalded milk created the airiest dough inside.
- What is scalded milk? Scalded milk is milk heated to a near boil at 180˚F, then cooled.
- Why scald milk? Scalding milk denatures the whey protein in the milk which can hinder gluten formation in the dough. The gluten strands will form easier resulting in fluffier and springier donuts.
How to Make Donuts
- Scald milk and set aside to cool to 115˚F.
- Proof yeast: In a large bowl, whisk together 1 cup flour, 1/4 cup sugar, 1 pocket yeast, and 1/4 tsp salt. Add scalded and cooled milk, oil, egg yolks, and vanilla and whisk to combine. Cover and rest 10-15 minutes until bubbles form on top.
- Knead the dough: Stir in remaining flour (make sure to measure correctly with the fluff, spoon, and scrape method) then knead by hand 5 minutes in the bowl. The dough should be soft and slightly sticky.
- Proof dough: Cover and let the dough rise in a warm place for 45 minutes or until doubled.
- Roll dough with a rolling pin to 1/4″ to 1/3″ thick disk. Cut out 11-12 donuts, re-roll scraps if desired.
- Let donuts rise: Cover and let the dough rise in a warm place for 20 minutes.
- Fry donuts: Heat oil to 375˚F and fry donuts 2-3 at a time for about 60 seconds per side until deep golden in color then immediately dip in glaze one at a time.
Pro Tip: Set up your workstation to make your frying and dipping workflow easier. From left to right: proofed donuts, fryer, bowl with glaze, cooling rack over a baking sheet (line baking sheet with paper towels for easier cleanup). I also have my chopsticks ready for frying and more chopsticks for dipping in glaze.
The Easiest Donut Glaze
- Combine – 1 lb or 4 cups of powdered sugar with 5-6 Tbsp water and 1 Tbsp of vanilla extract.
- Stir until smooth – whisk the glaze until completely smooth without any lumps. Add more water if needed to get a thinner drizzly consistency.
How to Glaze Donuts
Dip hot donuts into the glaze as soon as they come out of the batter. I love using chopsticks or large wooden skewers to flip them in the glaze and lift them out without crushing the donut.
Can I skip the glaze? The dough itself is very lightly sweet so adding glaze is nice, but you can also roll them in cinnamon sugar when they come out of the oil or dust with powdered sugar after they cool.
Can I bake these donuts?
Check out our baked donuts recipe and video tutorial for instructions on baking.
Can I Substitute Active Dry Yeast?
Using instant yeast will make your dough rise faster. If substituting with active dry yeast, you will need longer rising/ proofing times.
Can I scald milk in the microwave?
Put 2/3 cup milk in a microwave-safe measuring cup and heat on full power for 60-75 seconds, stirring every 15 seconds until it reaches 180˚F and is steaming hot.
What is the best oil for frying?
We use peanut oil which is a high heat oil that’s perfect for deep frying. Vegetable oil or canola oil also work well.
What can I use to cut out donuts?
Use either a donut cutter or round cookie cutters. If you don’t have the cutters, you can use any circular-shaped item like a drinking glass for the outside and shot glass for the center. It helps if you have a sharper edge, like the lid of a cooking spray can.
- Refrigerating Overnight: Instead of letting the donuts rise in step 6, cover and refrigerate overnight. The next day, let them rest covered at room temperature until they have puffed and nearly doubled then fry as directed.
- To Reheat: Just like reheating a Krispy Kreme donut, place a donut on a plate and set it in the microwave for 7 to 8 seconds on high power then enjoy.
I hope you love these “gourmet” Krispy Kreme copycat donuts. These homemade fried donuts really are next level and they disappear fast so consider yourself warned.
Glazed Donuts Recipe
Homemade Glazed donuts are fluffy, airy, and melt-in-your-mouth good. Making donuts is easier than you think with very little active time, and you’ll love the simple vanilla glaze.
- 2 1/2 cups all-purpose flour divided, plus more for dusting
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 packet instant yeast quick acting or rapid rise (about 2 1/4 tsp)
- 2/3 cup milk scalded and cooled to 115˚F
- 1/4 cup light olive oil or vegetable oil or canola oil
- 2 egg yolks room temperature
- 1/2 tsp vanilla extract
- 1 lb powdered sugar (4 cups)
- 5-6 Tbsp water
- 1 Tbsp vanilla extract
- oil for frying such as peanut oil or vegetable oil
Scald milk: Pour milk into a small saucepan over medium/low heat, stirring constantly to prevent the film from forming. Once the milk reaches 180˚F, or you see milk steaming, remove from heat and transfer to a measuring cup to cool to 115˚F on a thermometer.
Proof dough: In a large mixing bowl, add 1 cup flour, 1/4 cup sugar, 1 packet yeast and 1/4 tsp salt, and whisk to combine. Add 2/3 cup warm milk, whisk in 1/4 cup oil, 2 egg yolks, and 1/2 tsp vanilla extract and whisk to combine. Cover with plastic wrap and let rest at room temperature 10-15 minutes or until some bubbles form on the surface (this indicates your yeast is active).
Knead: Use a firm spatula to mix in the remaining 1 1/2 cups flour, adding just enough flour until dough holds together and no longer sticks to the sides of the bowl. Knead the dough in the bowl by hand for 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading. Dough should be soft and slightly sticky.
Let dough rise: Cover bowl with plastic wrap and set in a warm 100˚F oven for 45 min or at room temp for 1.5 to 2 hours until doubled in size.
Roll and cut donuts: Turn dough out onto a floured surface. Roll dough with a rolling pin to 1/4” to 1/3” thick and use a donut cutter to make 11-12 donuts and donut holes. Gently press together scraps and re-roll to get another donut if desired.
Let donuts rise: Place donuts and donut holes on a parchment lined baking sheet, with just enough space so they are not touching. Cover with a tea towel and let donuts rise again in a warm place for 20 minutes or at room temperature for 45 minutes until puffed.
Make glaze: combine all glaze ingredients in a bowl and stir together until sugar is dissolved then set aside.
Fry Donuts: In a dutch oven with a clip-on thermometer or in a deep fryer, heat oil to 375˚F. Once donuts have been puffed, fry 2 donuts at a time for 45 to 60 seconds per side until golden on each side, flipping once.
Glaze donuts: Remove donuts from the oil one at a time and Immediately dip both sides in glaze then transfer to a wire rack.
Fry donut holes: Fry and glaze the donut holes in 2 batches. Serve donuts as soon as the glaze is set.
*Nutrition label is an approximation since it is difficult to accurately calculate the oil in fried recipes.